Most herbal tea shops in Hong Kong are family businesses, so a small shop has brewed an exclusive recipe from generation to generation, which also confirms what Hong Kong people often say, "One hundred herbal tea shops, one hundred kinds of herbal tea". Herbal tea produced by a century old shop not only attracts young office workers to queue up to buy it, but also foreign customers often review it. The bitter, astringent and sweet taste has been passed down to this day and has become one of the indispensable symbols of the "collective memory" of Hong Kong people.

The authentic Hong Kong street snacks have been passed down for generations. Even though various popular snacks from abroad are popular every year, the price and consistent quality of these street snacks keep Hong Kong people in a good position. Fresh and solid raw materials and handmade products that have persisted for decades make this delicious food impossible to imitate and become a unique food brand in Hong Kong.

Yongle Street and Wenxian Street near Des Voeux Road West, Sheung Wan, are the largest seafood dry goods distribution center in Hong Kong. In the past, there were many "south-north travel" businesses dealing in local products and groceries in mainland China; Today, there are still many old and decorated "time-honored brands" selling ginseng antler seafood, which is the best choice for citizens to buy nourishing health food.

Take thousands of ingredients and simmer slowly. Sugar water is not only water, but also the blend of ingredients and water. Therefore, Hong Kong people do not say "drink sugar water", but "sugar water". Braised papaya and peanuts in spring; Summer boiled mung beans and horseshoes; Stewed lily and almond in autumn; Eating glutinous rice and red beans in winter. Generation after generation of Hong Kong people have passed down bowl after bowl of sugared water, telling a delicious, healthy and romantic food story.

In the east of Victoria Harbour, there is a narrow channel that separates Hong Kong Island from the east of Kowloon. This section of the strait is called "Liyumen". The stone mining and ceramics industry here once flourished. After more than 150 years of baptism, the villages on both sides of the Taiwan Straits, especially in the area of Kowloon, have become famous seafood food areas in Hong Kong.

In the 1950s, many small traders in Hong Kong pushed wooden carts to sell noodles. The carts were filled with fish eggs, beef balls, pig skin, pig blood, radish and other ingredients, which could be freely selected and cheap. The noodles sold on these carts were called "Chezai noodles". Nowadays, the living standard of citizens has improved, and new elements have been added to "Chezai Mian", but its casual and caring characteristics have not changed over time.

Fast paced Hong Kong people love a slow culture, that is, "sigh" morning tea. The expression "sigh" for morning tea originates from the Cantonese pronunciation. Although the meaning is similar to "drink", it has a more leisurely and comfortable meaning. No matter how busy modern life is, Hong Kong people can't dampen their enthusiasm for morning tea.

Shaowei can be said to be the "best" among Hong Kong's civilian cuisines. Although it can be seen everywhere, the taste of every family is different. Wanchai "Rexing Baked Pork Restaurant" is one of the most famous. Its family has been operating the baked goods business in Wanchai since the end of the Guangxu period. Its craftsmanship has been passed down from generation to generation, retaining a strong taste of ancient antiquity

Hong Kong people like to eat porridge and noodles, and beef brisket soup powder is a classic match. "Clear Soup Brisket" is a new cooking method that has become popular in recent ten years. It stresses the transparent color of soup to highlight the flavor and texture of beef. The "Huajie Clear Soup Brisket", located near the Tianhou Metro Station, is recognized by the neighborhood for its craftsmanship and is one of the famous Hong Kong stores for clear soup Brisket.

When the wind blows in autumn and it is cold in winter, what can be warmer than cooking rice? Stewed rice with preserved meat is a special snack in Guangdong. Although it is simple and convenient, the production process is very sophisticated. A pot of cooked rice, which is full of burnt and fragrant food, emphasizes the cooperation between rice and cooked rice, plus the thick and multi-level secret sauce, as well as the carefulness of the cooks.